ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 2039 HENDRICKS AVE STE 211, JACKSONVILLE, FL, 32207, US
Rating: 69.2

2039 HENDRICKS AVE STE 211, JACKSONVILLE, FL 32207

License #2616354

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.2 Grade F / 100

Failing Health Score

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Quick take

ANEJO COCINA MEXICANA in JACKSONVILLE currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 49 total violations — 4 critical, 13 major, 32 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 shows 26 observation rows: 2 critical, 8 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Making ceviche with raw shrimp, employee called provider and he emailed letter
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche made 4 days ago
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldnt find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink next to dish machine is dusty, server area, vent in walk in cooler is dusty
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In closet by triple sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 cooks here
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear door by mop sink closet storage
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with gloves on for 5 seconds, after grabbing raw meats, explained to him and he removed gloves and washed for 20 seconds
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For dishwasher, emailed form
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall behind ice machine, server area
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar, server are by cook line, employee removed it
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above drink mix in cooler at bar, employee rearranged
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee took them out from freezer this morning, explained to him and he removed them from the bags
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles in ice bin, server area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf above soda syrup boxes and oil jugs in mop sink storage
[25-32-4] Reuse of single-service or single-use articles. Cherry tomatoes washed and left in same container they came in dirty, prep reach in cooler by stove
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink by ice machine, server area, employee moved it, employee filling container with water in hand sink by dish machine
[36-22-4] Floor area(s) covered with standing water. In walk in cooler by dishwasher
[31B-03-4] No soap provided at handwash sink. Hand sink in server are by cook line, next to microwave, employee placed some
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit up under flat grill
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in server area and by cook line close
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line close to stove, employee placed a roll, also hand sink by dish machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice bin edge, employee placed them on bottom shelf
[10-08-5] Ice scoop handle in contact with ice. At bar, employee removed scoop

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, employee removed it
[25-32-4] Reuse of single-service or single-use articles. Cut small jug for rice measure, explained to employee, employee discarded it
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, when handle is moved no water comes out
[29-18-4] Drain cover(s) missing. On mop sink, manager placed it on hole
[16-46-4] Old labels stuck to food containers after cleaning. For flan
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink by prep table, employee discarded it
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee restroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty by cook line
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance by triple sink, degreaser per employee
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in back storage by mop sink, employee write name, flour
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f bullion and 109f corn on stove off, employee turned stove on, got to 165f
[41-10-4] Toxic substance/chemical improperly stored. Soap above flour in storage by mop sim, manager removed it
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cooked food in walk in cooler, employee rearranged
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw ribs on table in kitchen, 32f, employee placed them in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee placed it by triple sink to be washed, also build up around nozzles
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 4 days ago,
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine and in employee restroom, also at bar hand sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dusty behind ice machine
[08B-12-5] Stored food not covered. Soup 41f nit covered in walk in cooler, employee covered it
[08B-38-4] Food stored on floor. A couple of boxes with food in walk in cooler, manager placed them on shelf
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed them from package

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